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Red Velvet Cupcakes with Cream Cheese Frosting

Name: Red Velvet Cupcakes with Cream Cheese Frosting
Prep time: 1800 s
Cook time: 1200 s
Total time: 3300 s
Yield: 14
Ingredients: 1 1/4 cup Wheat flour white all-purpose unenriched; 1/2 cup Cocoa dry powder unsweetened; 1 teaspoon Leavening agents baking soda; 1/2 teaspoon Salt table; 1 cup Sugars granulated; 125 grams NESTLE UNSALTED BUTTER; 2 Units Egg whole raw fresh; 1 teaspoon Vanilla extract; 1/2 cup Milk buttermilk fluid whole; 1 teaspoon Vinegar distilled; 8 ounces Cheese cream; 60 grams NESTLE UNSALTED BUTTER; 2 cups Sugars powdered; 1 teaspoon Vanilla extract

55'

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Not included in this recipe

Treenut

Peanuts

Fish

Crustaceans

Dessert

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 14 Portions +

Wheat flour, white, all-purpose, unenriched

1 1/4 cup Wheat flour, white, all-purpose, unenriched

Cocoa, dry powder, unsweetened

1/2 cup Cocoa, dry powder, unsweetened

Leavening agents, baking soda

1 teaspoon Leavening agents, baking soda

Salt, table

1/2 teaspoon Salt, table

Sugars, granulated

1 cup Sugars, granulated

NESTLE UNSALTED BUTTER

125 grams NESTLE UNSALTED BUTTER

Egg, whole, raw, fresh

2 Units Egg, whole, raw, fresh

Vanilla extract

1 teaspoon Vanilla extract

Milk, buttermilk, fluid, whole

1/2 cup Milk, buttermilk, fluid, whole

Vinegar, distilled

1 teaspoon Vinegar, distilled

Cheese, cream

8 ounces Cheese, cream

NESTLE UNSALTED BUTTER

60 grams NESTLE UNSALTED BUTTER

Sugars, powdered

2 cups Sugars, powdered

Vanilla extract

1 teaspoon Vanilla extract

Red Velvet Cupcakes with Cream Cheese Frosting

Nutri value

Go to instructions

Instructions

5 Steps

55'

Total

30'

Preparation

20'

Cooking

Waiting

Step by step

1 of 5

Step 1

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt. Tip: Sifting the dry ingredients ensures a smoother batter.
3. In a large bowl, beat 1 cup granulated sugar and 1/2 cup softened butter until light and fluffy, about 3 minutes.

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2 of 5

15'

Step 2

4. Add 2 eggs, one at a time, then mix in 1 tsp vanilla extract.
5. Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, starting and ending with the dry ingredients. Tip: Do not overmix to keep the cupcakes tender.
6. Stir in 1 tbsp red food coloring and 1 tsp white vinegar until just combined.
7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

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3 of 5

20'

Step 3

8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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4 of 5

10'

Step 4

10. For the frosting, beat together 8 oz softened cream cheese and 1/4 cup softened butter until smooth.
11. Gradually add 2 cups powdered sugar, then mix in 1 tsp vanilla extract until fluffy.

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